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Drain and chop the canned tomatoes, saving the drained juices to use later in the making of the sauce. Heat the olive oil and garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about

A full-bodied broth, chock full of flavor. A delightful comfort-food meal for a cozy autumn evening.To Prepare the Chicken Soup:In a large saucepan, combine the olive oil, diced carrots, chopped onions, garlic, red pepper flakes, thyme, sage, marjoram, oregano, salt

In a large pot, cook the garlic and red pepper flakes in the 6 tablespoons olive oil for 3 to 4 minutes over medium heat. Add the onion, carrot and celery, and cook 5 more minutes, stirring well. Add the

Preheat the oven to 400 degrees. Cook the pasta al dente, drain well, set aside, and mix with 2 tablespoons of extra virgin olive oil so that it does not stick together. To Prepare the Cheese & Besciamella Sauce: In a medium saucepan,

To make the cutlets, first remove the chicken tenderloin (the part closest to the bone and shaped like a long finger) from each breast; freeze for later use. Cut each breast in half and lightly pound it between two pieces

To Prepare the Biscuits:Preheat the oven to 400 degrees.Place all the ingredients except the buttermilk in a food processor. Pulse the mixture approximately 8 times, until it resembles small peas.Place the flour mixture in a large mixing bowl and slowly

Heat the 3 tablespoons of butter in a nonstick sauté pan and gently cook the onions until soft and caramelized. Let them cook on medium-low heat for 3 minutes, and then sprinkle a little of the salt and ⅛ teaspoon